Osso Buco

A very traditional preparation for veal shanks. Even better made a day ahead and reheated in a 325°F oven for an hour.

• Ready In: 1 hr 50 mins
• Serves: 4

Ingredients

• 1⁄4 lb pancetta, diced
• 2  lbs  veal shanks, cut into 1 1/2-2-inch lengths
• 1⁄4 cup all-purpose flour
• 2  garlic cloves, crushed
• 1  large onion, chopped
• 1  large carrot, chopped
• 2⁄3 cup dry white wine
• 2⁄3 cup  beef stock
• 1 (14 1/2ounce) can diced tomatoes
• 2  tablespoons tomato paste
•  salt, to taste
•  ground black pepper

• Gremolata

• 1⁄2 cup  chopped fresh parsley
• 1  garlic clove, minced
• 2  teaspoons  grated lemon zest

Directions

1. Fry pancetta in a large skillet. When crispy, remove to a paper-towel lined plate with a slotted spoon.
2. Mix flour with a little salt and pepper, then dust the veal shanks lightly with the seasoned flour. Add the veal to the pancetta drippings, and cook until browned on the outside. Remove to a bowl, and keep warm.
3. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
4. Pour in the tomatoes and beef stock, and season with salt and pepper. Add the fried pancetta bits and tomato paste. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
5. In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle generously over each serving.